Garlic Planting in Fall in Wisconsin

I try to plant garlic in late October. This year we were a day late and the garlic went into the ground on the first of November. I had previously prepared the bed so all I had to do was soften the soil a little and with a steel rake make three relatively equal ridges running the length of the beds. The garlic was shoved into the top of the ridges until it was just covered. I also scattered a lot of lettuce seeds, salads greens and cilantro along all the slopes...

Volunteer Pea Shoots

I made this pea shoot salad last night which included all garden pickings – pea shoots plus baby carrots, baby beets, cilantro, red onion and several varieties of cherry tomatoes.  The first time I knowingly ate pea shoots was this past summer. We were on a road trip to the GWA (Garden Writers Association) conference and stopped for lunch in South Bend, IN. We found a great little Chinese restaurant (J.W. Chens) just off the freeway right next to Notre Dame...

Raspberries Galore

It’s raspberry heaven around here. Our ever bearing raspberries have stepped up to the plate, so to speak. They have been enjoying the fantastically wonderful fall weather almost as much as we have.  Our warm days here in Wisconsin are quickly coming to a close but until the first frost there will be more raspberries to pick! We have been appreciating raspberry banana fruit smoothies with a taste of aronia berries and cocoa as our afternoon pick me up. We...

Tomatillos – Growing and Cooking

This has been a good year for tomatillos (Physalis ixocarpa). Our three plants have produced way more than we need for our few batches of salsa. Tomatillos are also not that easy to give away because a lot of people don’t know what they are, much less what to do with them. They grow like a tomato but the fruit has a loose, papery husk called a calyx that forms first.  The fruit swells inside the husk and is ready to harvest about the time it breaks through the...

Fresh Garden Salsa

Judy made this season’s first salsa yesterday.  It’s about as local as you can get. Everything in it is from the garden except the lime. Here’s the recipe: 2 cups chopped cherry tomatoes – red, yellow, orange – most any tomato will work, but the cherry tomatoes, especially the orange Sungolds, give it a particular zing. ¼ c. chopped red onion 3 cloves garlic – chopped finely 1 T. hot pepper (or to taste) – chopped finely ½ c. cilantro – chopped 1 lime –...

Summer Veggie Harvest

We spent an extra long weekend in Pittsburgh for the Garden Writers’ Conference, touring public and private gardens, learning what garden writers learn when they go to school, and connecting with old friends and making new ones. When we came back last Tuesday the garden was bursting with produce. The big bowl above is just  a small portion of what we’ve harvested in the last couple of days. Of course, I had to make our favorite summer casserole which uses up...

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